3.28.2011

Green Gazpacho

As winter dangles on the edge of spring, I find my cravings transition from bowls of warm, hearty chili to spoonfuls of its cooler cousin, the ever-fresh gazpacho. The April issue of Cooking Light Magazine rekindled my love of the chilled soup with its recipe for Cucumber Gazpacho with Shrimp Relish. Though I usually include tomatoes in my gazpacho, I enjoyed the simple pairing of cucumber and Greek yogurt as the base of this version. The shrimp and grape tomato relish, seasoned with cumin and paprika, gave both weightiness and spice to the soup. And as always, cilantro was a power player in flavors this summer-inspired dish.